NUTTY CHICKEN 'N VEGETABLE STIR-FRY

JewishMother18

Tue, Dec 18 2007, 1:26 am

I was sent this recipe today from a usergroup list I belong to:

NUTTY CHICKEN 'N VEGETABLE STIR-FRY

500 g chicken breast fillets
3 tablespoons Kiddush wine
2 tablespoons Soya sauce
2 teaspoons peeled, grated ginger
1 teaspoon crushed garlic
3 tablespoons sunflower/Canola oil
1 red pepper, cut in cubes
1 punnet brown mushrooms, sliced
3 carrots, peeled and cut in matchsticks
1 bunch green onions, chopped
2 celery sticks, chopped
Pinch of salt
1 cup chicken stock
2 tablespoons cornflour
Toasted, flaked almond to garnish
Brown/white rice to serve

1: Slice chicken in thin strips and place in bowl together with the Kiddush wine, half the Soya sauce and the ginger and garlic and leave to marinate for an hour if possible.
2: Heat half the sunflower oil in a wok or frying pan and stir-fry the chicken strips over medium heat till cooked and white inside then remove from pan.
3: Add remaining oil and stir-fry vegetables till just soft then season lightly with salt.
4: Return chicken to the pan, stir cornflour and remaining Soya into the stock and then pour this mixture into the pan.
5: Stir till the sauce thickens then serve with brown or white rice garnished with toasted almonds

COOK'S NOTES: If you don't have a full hour to allow chicken to marinate then set aside for just 10 minutes. Always remember that Soya and ginger are natural partners. Use fresh ginger which is easy to peel and grate.